Grilled Flank Steak with Corn Salsa

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Careful trimming will cut even more fat from this already lean cut of meat. Corn salsa is a low-calorie, flavor-filled way to spice up any dish.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 Servings


1 cup frozen corn, thawed
1/2 cup drained canned black beans
1/2 cup finely chopped red bell pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, crushed
2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
2 1/4 teaspoons black pepper, divided
1 pound flank steak
1/2 cup dry red wine
1/4 cup fresh lemon juice
3 garlic cloves, crushed
2 tablespoons chopped onion
2 tablespoons Worcestershire sauce
Cooking spray


Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours.

Sprinkle steak with remaining 2 teaspoons black pepper, and place in a heavy-duty zip-top plastic bag. Combine wine and next 4 ingredients; pour over steak. Seal bag; marinate in refrigerator 8 hours.

Prepare grill.

Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray; grill, covered, 7 minutes on each side or to desired degree of doneness. Remove from grill; cut into thin slices. Serve with corn salsa.


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